Made with a bouquet of herbs and spices this couscous is the perfect base for juicy, sauteed on-the-vine tomatoes.
3 tablespoons olive oil
2 cloves garlic, sliced
Cherry or medium tomatoes on the vine
1 teaspoon caraway seeds, crushed
3 bay leaves
1/3 cup mixture of dried cranberries and golden raisins, divided
1 teaspoon coriander seeds, crushed
1/2 cup Moroccan (very fine) couscous
1 cup stock (vegetable or chicken)
1/3 cup raw cashews
1 cinnamon stick
2 tablespoons sweet paprika
1 orange, juiced and zested
In a saute pan over medium-high heat, add oil and garlic. In a separate pan over medium heat, add tomatoes.
When garlic is golden brown, add caraway seeds, 2 bay leaves, half the dried fruit, coriander seeds and couscous. Stir to combine, then add half the stock. Bring to a simmer, cover, turn off heat and allow to steam for at least 5 minutes.
To the pan with the tomatoes, add cashews, cinnamon stick, remaining bay leaf and a drizzle of olive oil. Pour in remaining stock and carefully shake pan to distribute. Bring to a gentle simmer, cover, and allow to cook for 3 to 5 minutes.
Remove couscous lid. Fluff and mix with a fork, then stir in paprika and remaining dried fruit. Add more broth if needed to moisten, followed by the juice from half the orange.
Remove bay leaves. Add the toasted cashews to the pan with the couscous and stir to combine.
Transfer the couscous to a serving dish. Top with tomatoes. Garnish with toasted cinnamon stick and top with another squeeze of orange juice and orange zest.